Our Food

At Harry’s, we put our hearts into every bowl — and we savor every minute of our work. From fresh refrigerated soups for retail to foodservice entrees and sauces, our team of talented chefs use inspired ingredients to craft restaurant-quality dishes in our Pacific Northwest facilities. We have a wide variety of vegetarian, vegan and gluten-free options, and several soups that are certified organic by Oregon Tilth and the USDA. And because we’re always cooking, you can trust that everything is as fresh as our name implies.

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David-MackDavid Mack
Corporate Chef

Corporate Chef David Mack has more than 20 years of award-winning culinary experience working for a wide variety of both grocery and foodservice establishments. David got his start in the retail industry working as first a box boy and then a clerk at Lucky’s Supermarkets. Out of college he apprenticed at a Five Star, Five Diamond resort, where he quickly moved into a Chef de Cuisine role. As his career progressed, Chef David experienced the intricacies of operating multi-unit chain restaurants on an operator level, completing the qualification process as a fast food franchisee in an 18-unit chain. As executive chef at a historic boutique hotel, he managed a staff of 30 culinarians, as well as the kitchens and menus of three different restaurant concepts and banquet facilities. He then moved into the first of three corporate chef roles he has held since 2005. In the two years he has been at Harry’s, Chef David has led his team through the creation of more than 100 new recipes for a wide variety of retail and foodservice customers.

Chef David was selected Best Young Chef – USA by the Chaine des Rotisseurs and represented the US at an international competition in Budapest, Hungary where he placed fourth overall. He is also a member of the Research Chefs Association.

John McClellan
Director of Operations

John has always enjoyed cooking, and has worked in the restaurant industry since the age of 16. He graduated from the California Culinary Academy in San Francisco in 1993, and was fortunate to immediately land a job as a restaurant chef. He eventually worked his way up to the level of Executive Chef — a title he has held at several independent restaurants over the years.

John is an active member of numerous industry organizations, including the American Culinary Federation, Chef de Cuisine Society of Oregon and the Research Chefs Association.

Alison Hall
Research & Development Chef

Chef Ali has more than 10 years of experience in foodservice ranging across the spectrum of roles, from national chain restaurant and hotel banquets to independent casual dining and corporate research and development. A graduate of the Western Culinary Institute’s Le Cordon Bleu program in Portland, Ali has brightened the kitchen at Harry’s since 2006.